Creamy Vegan Broccoli and Cheese Soup

Name: Creamy Vegan Broccoli and Cheese Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 60 g cashew nuts; 3 slices sliced white bread; 1 broccoli; 3 - 5 garlic cloves; 100 g onions; 30 g olive oil; 1 vegetable stock cube (for 0.5 l); 90 g carrots; 200 g potatoes; 1100 g water; 40 g nutritional yeast flakes; ¾ tsp dried mixed herbs; ¾ tsp paprika; ¼ tsp ground cayenne pepper; 1 tsp fine sea salt; ¼ tsp ground black pepper

4.4 129 évaluations

Prép. 15min

Total 1h 15min

4 portions

Ingrédients

cashew nuts
60 g
sliced white bread thick, diced (2 cm)
3 slices
sourdough bread, diced (2 cm)
broccoli (approx. 500 g), florets, halved if large amd stems, lightly peeled, cut in pieces (2 cm x 5 cm)
1
garlic cloves to taste
3 - 5
onions quartered
100 g
olive oil plus extra for drizzling
30 g
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade
carrots cut in pieces (3 cm)
90 g
potatoes peeled, diced (3 cm)
200 g
water plus extra for soaking
1100 g
nutritional yeast flakes
40 g
dried mixed herbs
¾ tsp
paprika
¾ tsp
ground cayenne pepper
¼ tsp
fine sea salt plus extra to taste
1 tsp
ground black pepper plus extra to taste
¼ tsp
vegan cheese, grated (optionnel) for sprinkling